Green Beans Braised with Garlic and Yellow Tomato

Makes 4 servings (about 3½ cups)

3 tablespoons extra-virgin olive oil

3 large cloves garlic, crushed and minced

1 pound yellow tomatoes (about 1 large or 2 small), grated on the large holes of a box grater, skin discarded (see note)

½ teaspoon fine sea salt, plus more as needed

1 pound flat green beans (such as pole beans or Romano beans), stem ends trimmed (see note)

2 teaspoons chopped summer savory, marjoram or thyme (optional) Cracked black pepper (optional)

Instructions: Heat a large, heavy sauté pan or a Dutch oven over medium heat. Add the oil; once it begins to shimmer, add the garlic. Allow the garlic to sizzle for 1 to 2 minutes but do not let it brown.

Add the tomatoes and their juices, plus ¼ teaspoon of the salt; once the mixture starts to bubble, cook 10 to 15 minutes or until the tomatoes have reduced and thickened. Stir in the green beans and remaining ¼ teaspoon of salt. Cover, reduce the heat to low and cook for 60 to 90 minutes (depending on the size and age of the beans), using a spatula to turn the beans occasionally and allowing condensation from the lid to drip back into the pan.

The beans should be thoroughly tender and cooked through; they should be limp and their color a deep olive green. The liquid in the pot should bubble only occasionally, so reduce the heat as needed to maintain gentle cooking. Once the beans are cooked, check the liquid. The tomatoes should cling to the beans like a syrup; if the sauce is too thin, cook the beans over medium-low until it has reduced. Taste, adding more salt as needed. Stir in the herbs, if using; season lightly with the pepper, if using. Serve warm or at room temperature.

Note: Grating fresh tomatoes for the sauce creates a sweet, tangy base note for the earthy beans. Yellow tomatoes make for an especially pretty color combination, but any tomatoes will work, as long as they are juicy and ripe. The larger and more mature your beans, the longer your cooking time.

Make ahead: The completed dish can be refrigerated in an airtight container for up to 4 days.